The growing occurrence of malnutrition in developing countries is gradually receiving the needed research attention. Plant protein products exhibited potential for protein supplementation of tapioca and was thus explored in this study. Cassava tubers (Manihot esculenta) were processed into tapioca grits (partially gelatinised irregular flakes from roasted cassava starch grits) with different proportion of almond seed (Terminalia catappa) flour (ASF) (0 to 50% ASF w/w). The samples were evaluated for their proximate composition, energy value, functional and sensory properties. The results showed that the ASF-cassava starch grits had significantly (p < 0.05) higher protein, fat and ash contents but lower water absorption and swelling capacities, compared to the 100% cassava tapioca. Substitution of cassava starch with ASF significantly (p < 0.05) reduced the acidity and cyanide content of the tapioca but had a negative effect on the pasting properties of starch grits and sensory attributes (taste, colour and texture) of the tapioca. The study concluded that the fortification of cassava starch with ASF at 10% level has commercial potential.

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This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for undehulled etc., showing that the dehulled okpokoro flour had better functional potentials than the undehulled flour.

Each blend was used to produce sausage roll. The energy value of the flour blends was determined. Sensory qualities of the sausage rolls were also evaluated by 20-member panelists. The result of proximate composition of flour blends samples showed that moisture ranged from 6.00 to 11.20%. There were significant differences (p≤0.05) in protein, crude fat, crude fiber, ash, carbohydrate, and energy value among the samples. The addition of cocoyam and soybean flour increased protein, fat, crude fiber, carbohydrate and the energy value of the samples. The result of the sensory evaluation of the sausage rolls showed that CSW4 (50 cocoyam-10 soybean-40 wheat) was significantly different (p≤0.

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